I'm actually a fan of the govt-issue dried egg stuff. Prepare it right and give it some time to thicken up while cooking (it take a bit longer than normal eggs), maybe add some flavorings and it actually tastes better than SOME normal eggs I've seen people cook.

the key is to mix enough water into it to get it completely dissolved / mixed and let the water cook out. If you short change the water, it can taste nasty and grainy.

As for the eggs, if you do go dried buy as high quality as you can. And try them at home first. Not all brands are equal. The stuff in grocery stores is pretty nasty. Some swear by the Walton Feed whole dried eggs.

For freeze dried there are two types: Ones you have to cook and instant ones. Both are questionable in taste ;-)

actually the difference between the two Walton Feed products isn't about cooking time. One is a freezedried whole eggs with nothing added. It is used for baking and works fine for that.

The egg mix at Walton Feed has dried milk and shortening added (and I can't remember what else) and it is suitable for scrambled eggs. A #10 can is the equivalent of 12 to 15 eggs. The taste of the egg mix is very good and as close to regular scrambled eggs as I have had.

Have freeze-dried eggs the fat removed or is that an oxymoron? I have Butter Buds in place of butter, PB2 in place of peanut butter, and dry milk in place of the real moo. Any creative thoughts on using these lightweight replacements?

I have found that for cold weather car camping the stuff works great and the containers are very strong! If you wanted a stronger container I suppose you could fill up a plastic container with a screw top lid with the eggs. Then you would have a nice mixing container as well to make the omelet concoctions?

while I haven't used egg beaters my friend Shelley does even in summer. Shelley freezes them and uses them to keep other foods cool in a small soft-sided cooler. Not exactly UL but they sure looked tasty.

Greg whatever you do I highly suggest trying out your recipe a few times at home before you attempt this in the backcountry. I had a friend refuse to eat my eggs a few years ago because he'd had so many bad dried eggs. But I had done my homework and a few practice runs at home and won him over in the end.

If you're using powdered eggs one thing that worked well for me was to flavor the water beforehand. In my case I rehydrated some mushrooms and saved the "broth" to reconstitute the eggs. Then of course I loaded them up with parmesan cheese which is key :)

I have done that on multiple trips, with relatively cold weather. Crack open a bunch eggs into a Nalgene and use them in a relatively short time. You could prolly get 18 eggs, maybe more, in a 1 ltr bottle.